I don't know why we all feel pretty comfortable making
meatloaf, meatballs and hamburgers all on our own – but when it comes to
sausage…we feel it's something we'd better buy ready made in the frozen food
section.

The reality is, of course, that making sausage is no harder
than making a good batch of meatloaf or burgers and if you don't feel the need
for a casing, you can make your own breakfast sausage in about 3 minutes on a
Sunday morning!!!

And 2 great reasons to do this are for better taste and a
lower price.

The price of ready made breakfast sausage will be 2 or 3
times the cost of ground pork and seasonings and you end up paying a whole lot
more for something that tastes a whole lot less good! Make your own breakfast
sausage and have it exactly as you like it.

Easy Peasy Pork
Breakfast Sausage

This recipe is open to a million and one variations. If
you don’t like any of the spices as listed, leave them out. If you have a
hankering for any other flavoring, by all means, toss it in!

1 lb ground pork

1 tsp salt

1 Tbls fresh sage leaves, minced

A pinch of dried thyme

1 tsp grated fresh ginger (use a microplane or similar rasp
grater here for best results)

A few good cranks on the pepper grinder

1 clove of garlic, minced

Combine all ingredients in a bowl. Fry up a spoonful in a
skillet to taste for seasoning and adjust tastes as needed.

If you are using it right away, form the mixture into
patties for breakfast sausage. The sausages are better if you handle them
gently.

If you have prepared them in advance, these will keep
refrigerated for a couple of days and frozen for months. If you are freezing
them, it's a good idea to form the patties prior to freezing, for easy access
on future mornings.

This mixture can be stiffed into casings if desired. If you
have casings on hand, add in ¼ cup of cold water and mix the meat mixture up
very well, until it looks almost pasty. Stuff as per normal.

Although you can make these sausages up right before
frying (And they will taste great) they do benefit from a couple of hours of
mellowing and melding as a batch in the fridge. For best taste, make up a batch
on Saturday evening to be enjoyed on Sunday morning.